Naan Bread

1. Mix dry ingredients together: flour, sugar, salt, and baking powder.
2. Mix wet ingredients separately: whisk together eggs, yoghurt, warm milk, and oil.
3. Add the wet mix to the dry ingredients. Start kneading.  If the dough feels stiff, add a little water (1 TBSP at a time). Let it rest for 2 hours at room temperature.
4. Knead for 8-10 minutes until soft, smooth, and elastic. Dough should be slightly sticky but manageable. After resting for 2 hours, divide dough into 25-30 balls (approx. 80-100g each).
5. On a floured surface, roll each ball into an oval or teardrop shape, about ¼ inch thick. For tandoor, keep it slightly thick to hold up the heat.
6. Make sure the tandoor is fully hot (500-700°F / 260-370°C). The inside walls should be glowing hot.
7. Lightly moisten the plain side of the naan with water - this helps it stick to the tandoor wall. Use a naan pillow or thick padded cloth to slap the damp side of the naan onto the wall of the tandoor. Let it cook for 30-60 seconds. It should blister, puff, and char slightly.
8. Use long metal skewers to gently peel the naan off the tandoor wall. Brush on some Ghee and serve warm with your choice of curry.

TIPS

• Only lightly moisten the naan before slapping it onto the tandoor wall
• If you're cooking over a grill or tandoor oven without vertical walls, use a cast iron griddle flipped upside down to simulate tandoor heat.